Cauliflower and Chickpea Soup

Name: Cauliflower and Chickpea Soup
Total time: 1800 s
Yield: Serves 4-6 servings
Cuisine: American
Ingredients: 1 1/2 cups cauliflower rice (about 250 grams); 1/2 onion, diced; 1/4 cup chickpeas (about 50 grams); 1 tablespoon butter (about 15 grams); 1/2 cup milk (about 100 grams); 2 cloves garlic; Chopped almonds, to taste; 1 little olive oil or balsamic vinegar

Sabine Kuo-漫活食光 @Sabine_kuo

Taipei

Recently, the market has some long-awaited cauliflower, so let's make a soup reminiscent of a German restaurant we haven't visited in a while. Let the thoughts of autumn wander...

Sabine Kuo-漫活食光 @Sabine_kuo

Taipei

Recently, the market has some long-awaited cauliflower, so let's make a soup reminiscent of a German restaurant we haven't visited in a while. Let the thoughts of autumn wander...

Saved

Ingredients

30 minutes

Serves 4-6 servings

1 1/2 cupscauliflower rice (about 250 grams)
1/2onion, diced
1/4 cupchickpeas (about 50 grams)
1 tablespoonbutter (about 15 grams)
1/2 cupmilk (about 100 grams)
2 clovesgarlic
Chopped almonds, to taste
1little olive oil or balsamic vinegar

Saved

Steps

30 minutes

1

Wash the cauliflower and set aside. In a frying pan, add butter and onion, and sauté until the onion becomes translucent. Rinse the chickpeas the night before and soak them overnight. Boil until soft, then add to the pan and stir-fry lightly.
2

Add the cauliflower and stir-fry briefly. Add about 1 3/4 cups of water (400 ml), cover, and bring to a boil. Then reduce to medium-low heat and cook until the cauliflower is soft.
3

Place in a food processor or blender and blend until smooth. Pour the cauliflower puree back into the pot, add milk, and cook while stirring until thickened. Season with salt and black pepper. Serve with a drizzle of olive oil or balsamic vinegar and sprinkle with parsley (or rosemary) and chopped almonds. Enjoy!